Bread Rasmalai | How to make Bread Rasmalai

By Munmun Mukherjee  |  30th Nov 2016  |  
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  • Bread Rasmalai, How to make Bread Rasmalai
Bread Rasmalaiby Munmun Mukherjee
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

16

0





About Bread Rasmalai Recipe

This is the easiest and quickest dessert I have ever prepared. It was party time; I invited some friends with the kids for a dinner at my place. I was exhausted after preparing snacks and main course. All the guests were about to arrive. I quickly went for a net search and decided to prepare this dessert at the last minutes. My daughter suggested to decorate the dessert with her favorite Ferrero Rocher.

Bread Rasmalai is an authentic dish which is perfect to serve on all occasions. The Bread Rasmalai is delicious and has an amazing aroma. Bread Rasmalai by Munmun Mukherjee will help you to prepare the perfect Bread Rasmalai in your kitchen at home. Bread Rasmalai needs 5 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bread Rasmalai. This makes it easy to learn how to make the delicious Bread Rasmalai. In case you have any questions on how to make the Bread Rasmalai you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Munmun Mukherjee. Bread Rasmalai will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bread Rasmalai

Ingredients to make Bread Rasmalai

  • Liquid Milk (either full cream or toned) - 1lt
  • sugar- 1/2 cup (or to taste)
  • cardamom powder - 1/4 teaspoon
  • Safron - 3-4 strands soaked in 1/4th cup of milk
  • White Bread - 20 pieces
  • Chopped mixed nuts -2 tablespoons
  • ghee - 1/2 teaspoon
  • Ferrero Rocher -10 nos (optional)

How to make Bread Rasmalai

  1. Take a heavy bottomed vessel. Pour the milk in it and then bring it to a boil.
  2. Meanwhile, cut the bread pieces into round shape. Keep aside.
  3. Fry the nuts in the ghee till it becomes golden.
  4. Once the milk comes to a boil reduce the heat to medium to low. Keep Stirring till it starts thickening.
  5. Now add the saffron milk and sugar. Stir occasionally. Pu off the flame once you will get the desired consistency. This is called Rabdi.
  6. Add the fried nut mix and cardamom powder too. Give a quick mix. Allow it to cool.
  7. To serve the rasmalai, take a small bowl. Dip one bread slice into the rabdi for a few seconds. Place it in the bowl. Pour some more Rabdi over it. Garnish with a Fererro Rocher on top. Enjoy!

My Tip:

If Saffron is not available and you can add a drop of yellow colour. I also added condensed milk (1/2 tin -200 gm) to enhance the taste. In that case, do not use sugar anymore. Add the condensed milk when adding the saffron milk. When not stirring, keep one wooden or steel spoon dipped into the boiling milk to resist it from flowing over. Dip the bread into the rabdi just before serving and have it as soon as it is served. Otherwise bread slices become soggy.

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